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Prep1 hr 30 mins
Cook2 hrs 30 mins
I started with Big Batch Spaghetti Sauce Big Batch Spaghetti Sauce as a base and modified to meet my tastes from there. This sauce is slightly tangy, with a hint of spice, and not too sweet. What I use my tomatoes for every summer :) The only down side is now I can't eat store bought sauce!
- 1⁄4 cup olive oil
- 3 medium onions, chopped
- 2 green peppers, chopped
- 6 garlic cloves, minced (minimum)
- 1⁄4 cup fresh oregano, approximately
- 1⁄2 cup fresh basil, approximately
- 1⁄8 cup fresh parsley, approximately
- 1 cayenne pepper, dried or fresh
- 1⁄2 cup red wine
- 12 cups tomatoes, peeled, cored, and chopped, approximately. See note below on preparing them
- 3 (12 ounce) cans tomato paste
- 3 bay leaves
- 1 tablespoon brown sugar
- 1⁄2 teaspoon red pepper flakes
- 4 teaspoons salt
- 1 teaspoon dried black pepper
- Start by preparing the tomatoes - this is what takes the majority of the time. Wash them and take the stems out. Cut a shallow x in the bottom of each tomato. Bring a pot of water to boil ( I use the same pot that I will later simmer the sauce in). Drop the tomatoes in for 2 minutes. Take the tomatoes out, rinse in cold water and the skins should pop right off. Continue until all to tomatoes have been skinned. Chop the tomatoes into medium sized chunks.
- Heat oil in large pan. Saute onions, garlic, & green peppers until tender.
- While that is sauteing, combine oregano, basil, parsley, cayenne pepper, and red wine in a food processor and blend finely. Watch out - the smell of the chopped cayenne pepper can be very strong! The measurements for the oregano, basil, & parsley are approximates, I usually grab some oregano, A LOT of basil and a little parsley and throw them into the food processor, adjust according to your tastes. If you like a spicier sauce use 2 cayenne peppers, if you don't like spice, omit the peppers altogether or take the seeds out of the peppers to minimize heat, again adjust according to your tastes.
- Add the red wine sauce, chopped tomatoes, and the rest of the ingredients to the large pan with the onions, garlic & peppers.
- Heat to boiling.
- Reduce heat.
- Simmer, partially covered, for 2 hours, taste at this point and if it is too tomoatoey for you continue simmering until the sauce has reached a flavor you like. Stir occasionally while it is simmering. Before eating, remove 3 bay leaves.
- Enjoy :).
- Extra can be stored in freezer bags for later meals. I have not canned this sauce, I would recommend pressure canning over water bath due to the olive oil in the recipe. I am not sure this is acidic enough to water bath can without fear of botulism.
This spaghetti sauce is to die for! It has got to be the best I have ever had. My family loves it too. I make the wonderful meatballs (Kittencal's Italian Melt-In-Your-Mouth Meatballs) to go with it. Didn't change a thing on either recipe. Thanks so much for posting.
I am not a fan of red sauce for pasta - however, the rest of my family loves it. That being said this is one of the best tasting spaghetti sauces I have tasted - has a bit of a bite which is a pleasant change from the majority of sauces - most don't have enough flavor. Thanks Packeyes for posting.